Savory Crepes

Tender savory crepes are easy to make at home and filled with melty cheese, scrambled eggs and savory bacon. This ultimate breakfast crepe will transport you to a French cafe!

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Savory Breakfast Crepe Recipe

These easy savory crepes are adapted from my favorite crepe recipe. I just left out the sugar and vanilla and added a pinch more salt to make them savory. They taste similar to a breakfast burrito, but with crepes instead of a flour tortilla.

What I love about this breakfast crepe recipe is that it’s foolproof and delicious! Simply whip up the batter in the blender in a matter of minutes. Serve for breakfast or turn it into a ham and cheese crepe or chicken crepe for dinner!

Recipe Ingredients

Find the full printable recipe with specific measurements below.

• Crepe batter: Whole milk, four large eggs, salted butter, salt and flour. Traditionally, French crepes use buckwheat flour which is a bit finicky. Using all-purpose flour is easier and always turns out perfect for me.
• Crepe filling: Scrambled eggs, bacon and cheddar cheese or gruyere cheese are my preferences, but prosciutto, ham or other cured meats can be used.

How to Make Savory Crepes

• Make crepe batter: In a blender, combine all of the savory crepe ingredients and blend 15-20 seconds until the batter is smooth. Refrigerate batter for at least 30 minutes.
• Prepare eggs and savory fillings: Make scrambled eggs in a large skillet over medium-high heat. Prepare other toppings.
• Make crepes: Spray non-stick cooking spray onto an 8-inch frying pan. Pour about 1/4 cup batter into the pan and cook over medium heat. Turn pan immediately from side to side to form an even circle. Cook for about 1-2 minutes per side, or until lightly browned. Remove from heat and stack until ready to serve.
• Assemble: Fill crepes with prepared eggs, cheese and bacon. Then roll up. Add your favorite toppings and serve!

Recipe Tips

• Chill the batter for at least 30 minutes or up to 24 hours. Allowing the gluten to rest gives them a light and airy consistency.
• Use a nonstick skillet so that the crepes will easily slide right out of the pan. The last thing you want is for the batter to stick! It also helps to spray the pan in between each crepe. If you have a crepe pan, now is the time to use it.
• Pour just enough batter so that it fills the pan, but the crepes aren’t too thick. I’ve found that 1/4 cup batter is usually the perfect amount for an 8″ pan.
• Keeping warm: To keep cooked crepes warm, place them in the oven on a baking sheet at 175°F until serving. This is especially helpful if serving a large crowd!

Savory Crepe Fillings

If you’re wondering what to put inside these traditional breakfast crepes, below are a few savory options. Feel free to use whatever cheese, meat or veggies you have on hand.

• Breakfast: Microwave scrambled eggs, bacon and cheddar cheese.
• Meat: Ham, sausage or cured meats like prosciutto.
• Vegetarian: Mushrooms, tomatoes, spinach and bell peppers.
• Garnish: Sour cream, green onions, salsa and fresh herbs like parsley or thyme.

Sweet Fillings

A combination that you might find at a Parisian cafe is simply lemon and sugar for a classic lemon crepe. Here are a few more ideas!

• Chocolate crepes: Fill them with Nutella and add a sprinkle of powdered sugar.
• Strawberry crepes: Cream cheese filling and strawberry sauce is berry good!
• Nutella crepes: Nutella plus sliced bananas in the filling is a favorite.
• Cream cheese crepe filling: Simple and always delicious with fresh berries on top.

Storing and Reheating Crepes

• Store: Add cooked crepes to an airtight container or zip top bag and layer parchment or wax paper in between each crepe. Store in the fridge up to 3 days until ready to enjoy.
• Reheat: Then when you’re ready to serve, reheat them in a pan on the stovetop or in the microwave. It’s so easy and they taste just as delicious as making them fresh!